Head Chef
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Being a Head Chef, I was leading the culinary brigade of the motel and incharge for 50 room motel's room service and 2 restaurants culinary related operations and staffs training.
Head Chef - McNevins Maryborough - Maryborough, Queensland, Australia
(2023-02 - 2025-05)
Being a Head Chef, I was leading the culinary brigade of the motel and incharge for 50 room motel's room service and 2 restaurants culinary related operations and staffs training.
Executive Chef - Courtyard By Marriott - Trivandrum, Kerala, India
(2021-11-29 - 2022-08-26)
I was heading culinary division being a leadership team member. As it was a pre-opening project and with 127 rooms, restaurants and banquets. I could complete menu engineering including banquet compendium and setting up a team with right skill sets.
Executive Sous Chef - Hyatt Regency - Thrissur, Kerala, India
(2019-08 - 2021-11-26)
Being culinary division head, I am responsible for complete culinary operations, includes food quality and consistency, food cost, recruitment, trainings, staff management, craft new menus, create memorable dining experience to our guests and collegues. Now we have potential to cater up to 2500 pax and after attaching convention centre[expected by 4th quarter 2021], should be able to take upto 10,000 pax.
Chef De Cuisine - Hyatt Regency - Chandigarh, Punjab, India
(2018-01 - 2019-08)
Complete incharge for banquet operations, attending recces, develope menus and creative guest dining experiences, above all balance food cost and quality of the food.
Sous Chef - Shangri-La Barr Al Jissah Resort - Muscat, Sultanate Of Oman
(2016-06 - 2017-11)
Largest banquet hotel in Oman, and I was heading banquet operations, and so was responsible for food quality and consistency. Also responsible for out side caterings.
Senior Sous Chef - The Leela Palaces Hotels & Resorts - Kovalam, Trivandrum, India
(2014-10 - 2016-06)
I was the incharge for ADD restaurant and IRD, and was directly responsible for hotel F&B score. I was responsible for outlet food quality and foodcost, staffs recruitments & trainings.
Sous Chef - Novotel-Ibis Bengaluru - Bengaluru, Karnataka, India
(2011-01 - 2012-11)
A five star hotel with 547 rooms and I was sous chef for ADD & IRD, also answerable for periodic menu changes, food quality and requisitions.
Chef De Partie - The Ritz Carlton, Sharq Village - Al Dana [Seafood Speciality Restaurant], Doha, Qatar
(2009-11 - 2010-07)
Being one of the best the Ritz Carlton hotel and me being a culinary supervisor, I was incharge for saucier and entremetier and I used to relieve the sushi section.
Junior Sous Chef - The Leela Palaces Hotels & Resorts - Bangalore, India
(2008-08 - 2009-09)
Most luxurious hotel in India and won many International awards, with 357 rooms, I was incharge for ADD[Citrus] & IRD, also I used to look after cold kitchen and Royal Club[VVIP Lounge]
Demi Chef De Partie - Burj Al Arab, Jumeirah Hotels & Resorts - Dubai, United Arab Emirates
(2007-11 - 2008-04)
Most luxurious hotel in the world and I was section lead of entremetier and was in main kitchen and we were responsible for IRD & Banquets
Demi Chef De Partie - The Renaissance - Goa, India
(2003-01 - 2006-01)
As I have started my career here and joined as Hotel Operational Trainee for 2+ years and took position as DCDP and covered all departments as a part of exposure for another 1 year.
Bachelors - Hotel Management and Catering technology - University of Madras (1997 - 2000)
12th Grade - Science Stream - Government College Malappuram
10th Grade - Science Stream - St. Mary's High School Pariyapuram
